Paccheri with pumpkin and parmesan cream

Instructions

1. Cook paccheri in a large pot of boiling salted water and drain when still firm to the bite. Place in a colander under cold running water to stop the cooking.
2. Cut the pumpkin into chunks. Cook with the shallot and oil for 20 minutes.
3. Press the pumpkin into a bowl and combine with ricotta cheese, adding gradually some salt.
4. Fill your paccheri with the mixture using a pastry bag. Place over a tray covered with parchment paper.
5. Sprinkle grated Parmesan cheese on the pasta and add some pieces of butter.
6. Cook at 200°C for 15 minutes, until golden.
7. Meanwhile, start preparing the Parmesan cream. Heat milk, but avoid boiling. Melt butter in a small pot.
8. Add flour and whisk well. Pour warm milk into the mixture and keep mixing to prevent lumps. Let it thicken, while mixing, over low heat.
9. Remove from heat and add grated Parmesan cheese. Stir quickly to melt the cheese. To control the thickness of the cream, cook it for a shorter time.
10. Cut the leek into julienne strips. Heat oil in a small pot and fry for 1 minute.